Savory Pepper Flax Chips

On my last trip to Costco, I bought a bag of 6 bell peppers thinking I might need them for the baby shower and ended up not. Then I promptly forgot about them in my fridge while I was experimenting with smoothie week. I found them over the weekend and needed to use them quick. Awhile back, I tired a raw chip recipe using red peppers that was tasty, but a little too spicy. Since I had a lot of time at home this weekend to run the dehydrator, I took this opportunity to create my own chip recipe using some of my favorite spices.

Savory Pepper Flax Chips

6 red, orange, and/or yellow bell peppers

1 1/2 cups ground golden flax seeds

1/4 cup lemon juice

1 tbsp. curry powder

1 tsp. turmeric

1 tbsp. Braggs Liquid Aminos

1 tsp. salt

dash of black pepper

Roughly chop peppers and place into a food processor. Process until a smooth, salsa-like texture is reached.

Add the rest of the ingredients into the food processor and process until smooth.

Flip onto another dehydrator tray and peel off non-stick sheet and place back into dehydrator to dry for another 6-8 hours or until desired texture is reached.

Yikes, 6 peppers filled my 14-cup food processor! For smaller models you might want to process the peppers in batches before adding the rest of the ingredients.

You can cut the recipe in half for small batches.

I’ve never been great at making perfectly flat sheets of “batter” on dehydrator trays, but getting better!

The pizza cutter did not cut through the non-stick sheets or even scratch them.

No need to flip the partially dried chips onto another non-stick sheet, that side should be dry enough to sit on the tray grate.

Then just peel the non-stick sheet off.

And pop trays back into the dehydrator to dry the other side.

This makes a lot of chips and it better for 6 peppers! But the flavor is worth it, the tangy and rich pepper flavor is tangy and fabulous.

There’s a hint of curry, but not too strong and the texture is very crispy, a lot like a tortilla chip while the thicker areas are more like a Triscuit cracker.

I made sure to test these on hubby and family and they got rave reviews for the rich, but not over-powering flavor. They’d be great dipped in salsa, guacamole, hummus, nacho hemp sauce, etc. Or even as a raw pizza crust or thin bread.

hey, this recipe looks amazing and I can’t wait to try it although I was wondering; do I really need to use the amino? what if I don’t? do you think it will be fine?
please let me know! I really trust your opinion..
thanks :)

These look and sound right up my alley! YAY! They looked like they turned out perfect! Good to know about the pizza cutter not cutting thru the plastic sheet! Thanks for the tip!

Hello! I'm Christine, an IT Professional in Northern California. I'm also passionate about a healthy, plant based lifestyle, running, fitness, and being eco-friendly. Thirty-something, married, with furkids. Read More…